We’ve added a splash of rum to the sticky toffee sauce – keep some booze free for the kids!
SERVES 12 PREP 15 MINS
COOK 20 MINS
250g light muscovado sugar
75g stem ginger, chopped
100g pitted soft dates, chopped
175g plain flour, sieved
1/2tsp bicarbonate of soda
1/4tsp grated nutmeg
25g pecans, chopped
3 apples, sliced
300ml double cream
1 Heat oven to 180C, Gas 4. Put125g butter, 175g sugar, ginger, milk and dates into a pan. Warm through, stirring until melted. Cool for 5 mins.
2 Grease a 12 hole muffin tin. Stir in the flour, bicarbonate of soda, eggs and peacans. Beat together until smooth.
3 Use an ice cream scoop to divide mixture between muffin tin. Bake for 20 mins until well risen and firm to touch. Leave in tin for 5 mins
4 Meanwhile. heat 25g butter in a frying pan and pan fry apples for a few mins until tender.
5 Whip 150ml cream until softly peaking. Put the remaining 50g sugar in a pan with remaining 75g sugar, gently warm to melt. Stir in 150ml cream and rum.
6 Serve toffee puds, topped with toffee sauce and apples and a dollop of whipped cream.
Per serving: 457 cals, 30g fat (17g sat), 43g carbs